Carrot Almond Cake

Ingredients

• Carrot 2 pieces
• Almond 10 oz
• Sugar 5 oz
• Chicken Egg 4 pieces
• Wheat Flour 0 oz
• Citrus Zest Mix 3 spoons
• Cinnamon a pinch
• Cointreau 1 tablespoon
• Baking Powder 1 tablespoon

Step-by-Step Guide

Step 1

Peel two large carrots and grate them using a coarse grater. Grind the almonds into crumbs using a food processor. Combine the carrots and almonds in a large, deep bowl.

Step 2

Separate the eggs into yolks and whites. Whisk the yolks with half of the sugar (100 g), then add the flour, baking powder, a pinch of cinnamon, and the zest. Finally, stir in the liqueur. Combine the resulting mixture with the grated carrots and almonds.

Step 3

In a separate clean and dry bowl, whisk the egg whites with the remaining sugar until stiff peaks form, then gently fold them into the carrot-nut batter using a spatula or wooden spoon.

Step 4

Pour the batter into a deep baking dish greased with a small amount of vegetable oil. Bake for just under an hour at 355°F.

Step 5

Remove the baked pie from the oven and let it cool for twenty to twenty-five minutes before removing it from the pan. Cut into portions and serve immediately.